Wash and core the cabbage. Shred cabbage as finely as possible into ribbons, and grate beets. If you have a food processor, use the slicing disc and process the cabbage and transfer to a large bowl. Install the shredding disc and process the beets and transfer to the bowl. Install the chopping blade and process the parsley and transfer to the bowl. Thinly slice the scallions and add to the bowl.

Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves. Toss vinaigrette with the cabbage-beet-carrot mixture. Allow the slaw to stand for 20-30 minutes before serving, tossing regularly. Add additional salt and pepper to taste and serve.